Quinoa Cakes with Poached Eggs

    Quinoa is such a popular grain these days, I decided to give it a try. And boy, is this the way to try it! These cakes are savory, hearty, satisfying, and bursting with flavor! My kids gobbled them up. This was also the first time I tried to poach an egg without a poaching pan, and it was a little bit exciting, like a delicious science experiment.


2 cups cooked Quinoa, at room temperature
2 large eggs, beaten
1/3 cup minced fresh chives
1/2 tsp coarse salt
2 green onions or large shallots, finely chopped
3 cloves minced garlic
1/3 cup grated parmesan cheese
1/2 cup bread crumbs plus more if needed

To make cakes:

Combine quinoa, eggs, chives, salt, onions, garlic, and parmesan. Gently add bread crumbs until incorporated. Form into 6 cakes, 3-4 inches each.

Heat enough olive oil to coat the bottom of  large saute pan over medium heat. Add patties, not touching. Cook about 4 minutes on each side or until golden brown. Put on paper towels to drain. serve with additional salt and pepper, parmesan cheese, and top with poached egg. For instructions on how to poach an egg, see http://www.simplyrecipes.com/recipes/easy_poached_eggs/.

Notes: It is very important to thoroughly rinse quinoa in a fine mesh strainer for at least two minutes to remove the bitter coating. To cook it, boil 2 cups of water, add 1 cup rinsed quinoa, cover and simmer about 20 minutes. Fluff with fork. This makes 3 cups of cooked quinoa, so I just 1 1/2 times the recipe because these are so good!

Source: Annie’s Eats

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